6 to 8 boneless, skinless chicken breasts
2 teaspoons garlic salt
1 teaspoon black pepper
1 onion thinly sliced
2 cups chicken stock
1 bottle (18 ounces) barbecue sauce
Additional barbecue sauce, if desired
Buns for sandwiches
Place onion in the slow cooker. Place the chicken breasts on top. Season chicken with salt and pepper. Pour all but about a quarter of the bottle of the BBQ sauce over the chicken. Cover and cook on low for 3 to 5 hours. Shred chicken and add the remaining BBQ sauce. Stir to coat and heat on high for 10 to 15 minutes. Serve pulled chicken on buns with extra BBQ sauce and pickles on top if you like.
Recipe from Festival Foods.